I was given some apricot chutney, and it was so delicious I’m inspired to make some myself. I’ve done lactofermented things like hot sauce, kraut and kimchi. So I’m curious to access the Group Mind: What are your lactofermented chutney recipes, and tips for lactofermentation? :-D

  • kimchiconcept
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    17 months ago

    @ForestOrca I’m interested, too. Lacto-fermenting fruit never worked for me. Either went strange and yeasty, or just didn’t taste any good. I have a boat load of Kiwi fruit here. Wonder what to do with them…

    • ForestOrcaOP
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      27 months ago

      Kiwi are pretty acidic. I wonder… I did a quick search on ‘lactofermenting kiwi fruit’, and got these:

      https://www.tyrantfarms.com/how-to-make-lacto-fermented-fruit-with-recipes/

      https://fermenting.studio/food/make-lacto-fermented-fruit-at-home/

      https://healthfullyrootedhome.com/fermenting-fruits-lacto-fermented-method/

      Note: None of them talk about kiwi fruit, only fruit fermentation. Just gotta get the salt/ brine % correct. With your near endless supply I think you need to try this out. I made banana mead for the first time some years ago, and couldn’t find a single recipe. Banana wine and beer recipes, yes, but not mead. Now there are plenty of recipes. You get to be the first one! Exciting? Scary? Yes!!

      • kimchiconcept
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        17 months ago

        @ForestOrca it’s true, I just need to give it a go. Thanks for looking up good recipes. Here, a nice photo of cucumbers from September.

        • ForestOrcaOP
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          7 months ago

          Beautiful!! I’ll have some free time in the next couple weeks, and hope to get some lacto-chutney going. I’ll post something here, soon. Pic is my hot sauce from the past September - Habanero, Cayenne, Yellow Hots, garlic, cumin seed, and a 5% brine. After it was done bubbling I puree’d it along with some more garlic. It was so good! And I made enough to give some to friends, too. :-)

            • ForestOrcaOP
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              17 months ago

              One can adapt to capsaicin, by eating it on a regular basis, and gradually increasing the dosage. I eat chili most every day. When I was making this batch, I wore gloves, mask and goggles when I was first processing the chilis. Started with gloves, but added the rest when I started that characteristic chili cough. To be perfectly transparent, I removed most of the chili seeds, which made it much less spicy than it might have been. FWIW, that night, hands washed and hours later, my right eyelid ‘lit up’! I must have gotten a tiny spec of habanero on the sensitive eyelid; a reminder to be careful when handling chili.

    • @RBWells
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      7 months ago

      Kvass is what I make with fruit usually, drinks like Tepache. If I put some pineapple chunks in with the peels, those get such a gorgeous flavor, they would make a lovely fermented salsa. Any sturdy fruit you use in a kvass might work as a base. But I’ve found also that ginger bug does work to kick start just about any fruit ferment so if you don’t mind it being gingery that is something to try.

      Cranberries in honey never really fermented for me, just didn’t spoil. Eventually I put them in the refrigerator and just use them like preserves.